Description
These gluten-free gingerbread pancakes are also grain-free and dairy-free. The perfect holiday breakfast, full of classic gingerbread spice and super easy to make.
Ingredients
Scale
Dry Ingredients
- 1 cup light buckwheat flour (see notes)
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
Wet Ingredients
- 1 1/2 cups unsweetened non-dairy milk
- 2 eggs
- 2 tablespoons pure maple syrup
- 1 tablespoon unsulphured molasses (not blackstrap)
- 2 tablespoons coconut oil, melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Toppings
- toppings of choice (like pomegranate seeds, nuts and seeds, coconut flakes, coconut whipped cream, maple syrup, grass-fed butter etc.)
Instructions
- In a large bowl, mix together the buckwheat flour, almond flour, baking powder, baking soda, spices, and sea salt. Set aside.
- In another large bowl, whisk together the non-dairy milk, eggs, maple syrup, molasses, coconut oil, apple cider vinegar, and vanilla extract.
- Add in the flour mixture into the wet ingredients and mix until just incorporated without overworking the batter.
- Heat a large, lightly-oiled well-seasoned cast iron or non-stick skillet over medium-high heat. Using a 1/4 cup measuring cup, portion 2-3 pancakes leaving a couple of inches between each pancake. Cook for 2-3 minutes, until the bubbles break through the pancakes, flip, and cook for another minute or until the edges are set. Repeat with the remaining batter.
- Serve with desired toppings and enjoy!
Notes
You can easily make your own lightwheat flour by blending raw buckwheat groats in a blender or coffee grinder. Or simply purchase this flour. Most store-bought buckwheat flour is toasted, which will yield a much earthier tasting pancake, overpowering the gingerbread flavor.
